Reverse Seared Tri Tip Recipe imageReverse Seared Tri Tip Recipe imageReverse Seared Tri Tip Recipe image
Reverse Seared Tri Tip Recipe imageReverse Seared Tri Tip Recipe imageReverse Seared Tri Tip Recipe image


1 - 1.5kg tri tip steak

Ozpig Beef Rub

Honey Mustard Dressing

1 cup Greek yoghurt

2 tbsp of American mustard

1 tbsp honey

1 tbsp wholegrain mustard

Splash of lime or lemon juice

Salt and Pepper

Chopped chives, coriander and thyme to taste


  • Bring the Ozpig Oven Smoker up to 250 - 300f (120-150c).
  • Season the tri tip in Ozpig Beef Rub and place into the Oven Smoker.
  • Smoke until you reach an internal temperature to your desired doneness. Medium rare is 52c internal.
  • While the steak is resting prepare the honey mustard dressing. We'll come back to the searing stage once the steak has rested.

Honey Mustard Dressing

  • Combine all dressing ingredients in a bowl. Mix well. Set aside.


  • Place a cast iron skillet directly onto the coals in the belly of your Ozpig.
  • Let the pan get super hot. When the pan is hot, place the steak in, moving the steak every 30 second until desired crust/sear has been achieved.
  • Slice steak against the grain and serve on a bed of coleslaw with the honey mustard dressing drizzled over the top.

Product Specification Table

Specification Traveller Series 2 Big Pig
(ground to top of chimney)
160cm 154.5cm 193cm
(ground to cooking surface)
63.5cm 70.5cm 75.5cm
(side to side)
50cm 55cm 120cm
Cooking Surface 35cm x 25cm 
BBQ Plate
26cm diameter round plate &
34cm x 24cm large plate
49cm x 21cm
Removable stove top
Weight 16kg 18kg 39kg
Door Opening 26cm Diameter 26cm Diameter 41cm x 16cm 
Chimney Length 3 x 350mm pieces 3 x 300mm pieces 3 x 450mm pieces
Chimney Diameter 58mm 58mm 75mm



Perfectly paired with the Series 2 and Big Pig.


The original, versatile all-rounder.


Built for memorable home entertaining.


Built with one purpose in mind and it’s all in the name.

Choosing your Ozpig is just the beginning...



Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.


We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!


BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.

An Aussie Story

The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.